Thursday, December 16, 2010

A Few Of Our Favorite Things: Chicken Cordon Bleu with Sundried Tomatoes and Shallots

Irresistible, crunchy, smokey, and with some cheese melted in its core. This is an easy and delicious way to have a break from the holiday staples, yet a classic way to enjoy chicken at its best. It's a kid-friendly dish and it might be a chance for introducing other flavors to a good-looking plate.

I will prepare it again this week - and probably will add a nice seasonal touch to it. It might be some cranberry goat cheese to substitute for the dried tomatoes and Swiss cheese. Either way, just the thought of it makes me feel like preparing and enjoying it soon.

Chicken Cordon Bleu with Shallots and Sun-dried Tomatoes

I used julienned sun-dried Roma tomatoes conserve and fresh shallots for the main personalities of this stuffing.

4 skinless and boneless breasts of chicken, butterflied
4 slices mesquite turkey
4 slices Swiss Gruyere cheese
1 medium shallot, thinly chopped
4 tablespoons sun-dried tomatoes in olive oil, thinly chopped
Kosher salt to taste
Freshly ground pepper
1 egg, beaten
1/2 cup water, added to the egg
1 cup flour
1 cup panko (or normal breadcrumbs), to coat rolls

After butterflying each chicken breast, sprinkle both sides with salt and pepper and cover both sides with plastic food wrap. Pound each side with the flat part of a pounder until the chicken is about 1/4 inch thick. Remove plastic from one side. Cover chicken with one slice of Gruyere cheese and one of smoked turkey. Spread mix of sun-dried tomatoes and shallots over turkey. Firmly roll the chicken breast with the help of the remaining wrapping plastic. Tuck in the edges and keep it held together tightly with the plastic. Repeat for each breast. Refrigerate rolls for at least 1 hour.

Preheat oven to 400 F. Beat egg with water. Remove plastic wrap from chicken, and coat rolls with the egg mix, a layer of flour, and then panko (or regular breadcrumbs). Roast for about 30 minutes on the middle rack of oven. Make sure the core is cooked, and slice the rolls. Enjoy with your favorite veggie as a side.

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